In a large frying pan over medium-high heat, warm the canola oil. Add the onion and sauté until it begins to soften, about 3 minutes.

Add the garlic, ginger, cinnamon, bay leaves, coriander, turmeric, cayenne, and cumin and sauté until the spices are fragrant and evenly coat the chopped onion, about 1 minute.

Stir in the broth, tomato sauce, sugar, and 1 teaspoon salt and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.

Bring to a boil.

STOVE TOP: Transfer the broth-spice mixture to a large Dutch oven. Add the chicken strips and stir to coat. Partially cover and cook over low heat until the chicken is very tender and the sauce is thickened, about an hour.

SLOW COOKER: As above but fully cover to cook the chicken, 3 hours on high or 6 hours on low heat.

About 15 minutes before the chicken is done, combine the buttermilk and cashews in a blender or food processor. Blend or process until the nuts are finely puréed and combined with the buttermilk. Add mixture to the cooker and stir to blend.

Continue cooking until the sauce is completely heated through and thick, about 5 minutes. Remove and discard the cinnamon stick and bay leaves.

Serve in warmed bowls over rice and garnish with cilantro.